Name: Very Green Orzotto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 4 green onions sliced, green and white parts; 2 cloves garlic, minced; 1/4 teaspoon red chile flakes; 2 cups orzo; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 cups low-sodium vegetable broth, warm; 1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces; 1/2 bunch broccolini, trimmed and cut into 2-inch pieces; 2 medium zucchini, trimmed, quartered and cut into 2-inch batons; 5 ounces frozen green peas; 1/2 cup julienned kale (ribs removed); 1/2 cup freshly grated Parmesan, plus more for garnish; Zest of 1 lemon; 1/4 cup chopped fresh basil, plus more for garnish; 1/4 cup chopped flat leaf parsley, plus more for garnish

Directions

Watch how to make this recipe.

Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.

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Very Green Orzotto

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